Pour caramel over cooled brownie, tilting
pan to spread evenly.
Active time
25 minutes
Total time
1 hour 10 minutes plus cooling
Flourless
caramel-almost brownies
Makes
64 brownies
o
170g good-quality dark chocolate, chopped
o
60g milk chocolate, chopped
o
6 tbsp butter (no substitutions)
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½ tsp salt
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1½ cups sugar
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1 tsp vanilla extract
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2 large eggs
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3 tbsp cornflour
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1 tbsp cocoa powder
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1½ cups roasted salted almonds, chopped
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½ cup water
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1 tbsp light golden syrup
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1/3 cup cream, warmed
1. Preheat oven to 175oC. Grease a 20cm by 20cm baking pan.
Line with foil; grease foil.
2. In a 2,8-litre saucepan, combine chocolates, 4 tablespoon salt. Melt
on medium-low for 4 minutes or until smooth, stirring. Remove from heat; stir
in ¾ cup sugar and vanilla. Stir in eggs, 1 at a time, until well blended.
3. Sift cornflour and cocoa into pan; fold to incorporate. Stir batter
vigorously for at least 1 minute or until it thickens slightly and begins to
pull away from sides of pan. Fold in 1 chopped nuts. Spread evenly into
prepared baking pan/ bale for 25 to 27 minutes or until a toothpick inserted
5cm from the edge comes out almost clean. Cool in pan on a wire rack.
4. In a 2,8-litre saucepan, stir remaining sugar, water, golden syrup
and salt. Cook on medium-high for 9 to 12 minutes or until sugar dissolves and
mixture is amber, swirling occasionally to get an even colour. Working quickly,
remove from heat and add cream. Once bubbling begins to subside, stir in
remaining butter until incorporated. Stir in ½ cup chopped nuts.
5. Pour caramel over cooled brownie, tilting pan to spread evenly. Let
it stand for at least 2 hours or until caramel has set. Cut into an airtight
container, layered with wax paper, at room temperature for up to 2 days.
Pour
caramel over cooled brownie, tilting pan to spread evenly. Let it stand for at
least 2 hours or until caramel has set
Each brownie
About 314kJ, 1g protein, 8g carbohydrate,
5g total fat (2g saturated), 1g fibre, 11mg cholesterol, 35mg sodium.
